In 1996, concerned about preserving the family ptrimony, and with the reappearance of herrings aournd the archipelago, the Arseneau family, from Pointe-Basse, decided to restart its business activities with the ancestral technique of smoking fish for its preservation. The know-how has been transmitted from father to son, which insures the quality and authenticity of the products. Smoke once again swirls over the smokehouses, just like in good old times.
The traditionnal smoking process almost completely dehydrates the herring, giving him a golden color and an exceptionnal taste. Back in the days, herring was intended mostly for Haïti and the Dominican Republic. Today, the production has lessen, but the herring is taking its place on gourmets' tables. We use a traditionnal process to smoke our...
Smoked herring fillet marinated in an aromatic mixture (made of vegetable oil, vinegar, citrus, carrots, onions and spices). That's all you need to enjoy the best that Iles de la Madeleine has to offer. Oh, and here is our secret recipe : just had some boiled potatoes to the smoked herring, and serve. So simple, yet you'll amaze everyone who tastes it!